Simmered Tamarind Fish with Coconut Milk
A fragrant Burmese-inspired curry featuring tender fish simmered in a tangy tamarind and coconut milk sauce, served with steamed rice. This asian-inspired asian ready in about 30 minutes pairs catfish fillets, coconut milk, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz catfish fillets
- 1 cup coconut milk
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 3 cloves, minced garlic
- 1/4 cup, finely chopped shallot
- 1 tbsp, minced fresh ginger
- 1, seeded and finely chopped red chili
- 1 tbsp vegetable oil
- 1/4 cup water
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 3 minced garlic cloves, 1/4 cup finely chopped shallot, 1 tbsp minced fresh ginger, and 1 finely chopped red chili. Sauté for 2-3 minutes until fragrant and shallots are translucent, avoiding browning.
- Step 2: Add 12 oz catfish fillets to the pan, then pour in 1 cup coconut milk, 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp lime juice, and 1/4 cup water. Stir to combine.
- Step 3: Bring to a gentle simmer, then cook uncovered for 10-12 minutes, stirring occasionally, until fish flakes easily with a fork and sauce thickens slightly.
- Step 4: Remove from heat, stir in 2 tbsp chopped fresh cilantro, and serve immediately over steamed jasmine rice.
Frequently asked questions
How long does Simmered Tamarind Fish with Coconut Milk take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Tamarind Fish with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep catfish fillets from drying out.
Can I substitute ingredients in Simmered Tamarind Fish with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Tamarind Fish with Coconut Milk for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Simmered Tamarind Fish with Coconut Milk?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My wife and I both loved this. The sauce was thick and flavorful without being too sweet. Perfect for a weeknight dinner.
- ★★★★★
Loved the subtle tang of tamarind with the creamy coconut. Served it with rice and it was a hit!
- ★★★★★
Authentic and delicious. I followed the recipe exactly and the fish was perfectly tender. Will make again.
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